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1
Preheat oven to 400 degrees and have a 10-inch springform pan ready. Puree the Bananas.
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2
Put walnuts nuts in a food processor for 3 seconds. Add the crushed graham crackers and brown sugar. Pulse until combined. Put mixture in a large bowl. Use a fork to mix in the melted butter. Press wet mixture into the bottom of the springform pan.
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3
Bake crust for 10 minutes. The edges should be slightly browned. Cool the Crust
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4
Turn oven down to 325 degrees
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5
In a mixer, combine all cheesecake ingredients and beat until smooth.
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6
Pour the filling into the springform pan over the crust. Melt the caramel in the microwave (10 seconds at a time) until it pours. Pour the caramel in swirls into the cheesecake. Place pan on a baking sheet filled half way with boiling water and put in the oven. Bake for approximately 1 1/2 hours. When done, the cheesecake will be a light golden brown on top and will pull slightly away from the sides of the pan.
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7
Cool cheesecake in pan at room temperature for about 15 minutes and then place in refrigerator. Keep the cheesecake in the springform pan and cool for at least 4 hours, preferably overnight. When you are ready to serve, remove springform pan and cut with a hot knife.
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8
Optional Topping:
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9
Melt butter in a sauce pan and add sliced bananas
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10
Saute until bananas have a light hue.
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11
Remove bananas from pan and place them in a small bowl to cool.
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12
Place cooled bananas evenly on top of cheesecake and sprinkle with cinnamon.
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13
Meanwhile, add brown sugar to the pan with and melt the sugar.
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14
Remove from heat and add rum.
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15
Light rum with a long lighter then ladle the sauce onto the cheesecake.
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16
Note: Use extreme caution when lighting the sauce. Be sure you are not wearing long sleeves.
